All posts filed under: Pasta

Butternut Squash Agnolotti with Pancetta, Toasted Breadcrumbs, Parmesan, and Beurre Monte, Part One: Fresh Pasta Dough

This post serves as part one of three posts on how to make Butternut Squash Agnolotti with Pancetta, Toasted Breadcrumbs, Parmesan, and Beurre Monte.  I am a pasta junkie, especially fresh pasta.  Whenever I go to an Italian restaurant, I always ask the waitress which pastas are fresh on the menu.  Maybe it’s a pappardelle bolognese that will get my eye… or black pepper fettucini with truffles… or even a luxurious spaghetti carbonara.  What’s even more special to me is filled fresh pastas–pastas filled with rich meats or seasonal produce and almost always with cheese.  Yum yum yum.  This dish incorporates all of that and more: gorgeous butternut squash from the farmer’s market, salty and rich pancetta and parmesan, creamy ricotta, sweet and crunchy breadcrumbs, and ribbon-like silky butter sauce. Despite what cooking shows may try to make you believe, making fresh pasta does take time.  I’ve probably made it a dozen times, and while I’ve gotten faster (and less messy), it’s still a multi-hour process–and thus requires multiple posts from me to teach you …

Greek orzo salad with sun-dried tomato and feta

When it’s hot outside, and you’re grilling, side dishes need to be kept simple.  Usually a few ears of corn, cole slaw, and a bag of chips are the perfect companions to burgers, hot dogs, and any grilled chicken or meat.  I like to make pasta salads too–“kitchen sink” type of pasta salads.  Any bite-size pasta shape works (corkscrew, bow-tie, penne, whatever) plus the entire contents of my vegetable drawer (broccoli, grape tomatoes, red onion, etc.) and some Newman’s Own light Italian dressing.  Mixed together and chilled–super simple and always a crowd pleaser. I was watching an episode of “Barefoot Contessa” on the Food Network, and watched Ina Garten as she made a tomato feta pasta salad.  Her dressing looked awesome (and it was a far cry from bottled dressing), so I decided to take that cue from her and improvise the rest with my fridge’s current “kitchen sink” of offerings. First, I began by boiling half a box of orzo, rinsing for several minutes under cold water, then spraying with Pam to prevent from …